Oct 15, 2011

30 Min. Chili

When the weather turns cold, little is more comforting or satisfying than a big bowl of steaming hot chili. I like to keep a big pot around for quick and easy lunch or dinner, and find this recipe not only fast, but full of flavor as well. I also like to double it and freeze a batch for later.

30 Min. Chili

1T vegetable oil
1 med onion, chopped
5 garlic cloves, chopped
coarse salt and ground pepper
2T tomato paste
1T chili powder (add more for extra spice)
2T unsweetened cocoa powder
1lb. ground beef
2 cans diced tomatoes in juice (14.5 ounces each)
2 cups pinto beans


Heat oil over med-high heat in a large heavy bottom saucepan. Add onion and garlic, season with salt and pepper. Cook until softened, about 5 minutes. Add tomato paste, chili powder, and cocoa powder. Stir until fragrant, 1 minute. Add beef and cook, breaking up with a spoon until no longer pink. Add tomatoes (with juice) and beans. Bring to a boil over high, reduce to a simmer and cook until slightly thickened, 15 minutes. Serve topped with cheddar and sour cream.

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